Red Curry Chicken Pot Pie
This Red Curry Chicken Pot Pie combines the rich, aromatic flavours of Thai red curry with the familiar comfort of a creamy chicken filling topped with crisp, golden pastry.
Servings: 6 serves
Ingredients
- 600 g chicken thighs chopped into chunks
- 30 mL vegetable oil
- 50 g butter
- 1 brown onion finely diced
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 1 tablespoon finely chopped lemongrass
- 115 g red curry paste
- 50 g all purpose flour
- 250 mL chicken stock
- 400 mL coconut milk
- 5 makrut lime leaves shredded
- 1 tablespoon sugar
- ½ tablespoon fish sauce
- 250 g pumpkin cubed
- 130 g frozen peas (1 cup)
- 150 g baby corn spears cut into 2cm chunks
- 1 large sheet of puff pastry
Instructions
- Heat vegetable oil in a large pot placed over medium high heat. Brown chicken, until it shows some colour, and then remove from pan. Chicken doesn't need to be cooked all the way through.
- Add butter and allow to melt and foam. Then add onion, garlic, ginger and lemongrass. Sauté for a few minutes until softened and fragrant, then season with salt.
- Add red curry paste, stirring through the vegetables. Cook for 1-2 minutes until toasted and fragrant. Lower heat slightly before sprinkling over flour and stirring through, creating a roux.
- Pour in chicken stock and coconut milk and scrape up any stuck bits at the bottom of the pan. Allow to simmer for a few minutes, stirring regularly, until the sauce has thickened. Add makrut lime leaves, sugar and fish sauce. Then add vegetables and chicken back in and stir everything well.
- Transfer chicken mixture into an oven-safe dish. Top with puff pastry and crimp around the edges. Poke a few holes in the top to allow the steam to escape.
- Preheat oven to 180ºC. Place pie in the oven for 20-30 minutes until pastry is golden and crisp and filling is bubbling. Serve immediately.